Gingered Shrimp Salad Recipes

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GINGERED SHRIMP



Gingered Shrimp image

Tender, chilled shrimp marinated with bright Asian flavors. So easy and so good!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 40

Number Of Ingredients 8

1 1/2 pounds medium shrimp, cooked, peeled and deveined
1/4 cup soy sauce
2 teaspoons finely chopped gingerroot
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons sweet sake or apple juice
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced green onions

Steps:

  • Arrange shrimp in single layer in shallow glass or plastic container.
  • Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.
  • Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 35 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg

GINGERED GARLIC SHRIMP



Gingered Garlic Shrimp image

"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
2 plum tomatoes, diced
3/4 cup chicken broth
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1-1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 pound uncooked medium or large shrimp, peeled and deveined
2 cups cooked angel hair pasta

Steps:

  • In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

Nutrition Facts : Calories 536 calories, Fat 27g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 667mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

GINGERED SPAGHETTI SALAD



Gingered Spaghetti Salad image

We love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. -Cindy Heinbaugh, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) whole wheat spaghetti
1 cup frozen shelled edamame
1 teaspoon minced fresh gingerroot
1 cup reduced-fat sesame ginger salad dressing
3 cups cubed cooked chicken breast
1 English cucumber, chopped
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1 small red onion, finely chopped
3 green onions, sliced

Steps:

  • Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing., In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.

Nutrition Facts : Calories 355 calories, Fat 6g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 431mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.

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